COGNAC DAILY NEWS

MARKETING/DESIGN/CONSUMER TRENDS/INSPIRATIONS Cognac & Brandy News for Consumers & Industry Experts

Appreciating Fine Cognacs: Lengthy Aging Of The “Rather Neutral, Floral Ugni Blanc Grape” Gives Cognac Its “Delicate, Lifted Aromas”

“…Cognac’s aromatic spectrum is more dependent on lengthy ageing and less on the character of the rather neutral, floral Ugni Blanc grape used almost exclusively to make it.”

“…Grapes grown in the heart of the Cognac area (Grande Champagne and Petite Champagne) give spirits with delicate, lifted aromas. The characteristics are attributed to the soil’s high limestone content, and it is these areas that produce the most long-lived Cognacs of elegance and finesse..”

 

 

As a grape-based spirit, Cognac’s aromas have many similarities to those in wine: grapes, fermentation and wood ageing all play a part. The difference is that Cognac’s aromatic spectrum is more dependent on lengthy ageing and less on the character of the rather neutral, floral Ugni Blanc grape used almost exclusively to make it. Even if Ugni Blanc is high in flavour, the concept of terroir is taken as seriously here as in any other wine region.

. The vineyards that encircle the central zone – Fins Bois, Borderies, Bons Bois and Bois Ordinaires – have soils with varying compositions of clay, sand and limestone. The spirits made here age more quickly and have more open, fruity, grapey aromas in their youth.

For m0re:  http://www.decanter.com/archive/292673.html

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This entry was posted on May 28, 2010 by in Cognacs, Grape Varietals, Production and tagged , , , .
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